Iam a real fan of this mor kuzhambu and make it often at home.Especially when I am making paruppu usili,I make this and it is simply an awesome combination..This mor kuzhambu is a yoghourt based gravy which needs very less time to prepare.This tastes good with variety rices such as Coconut Rice,Tamarind Rice or Lemon Rice.It takes very less time to prepare and the grinding part is the main work here.Make sure to take sour curd as the recipe calls for that sourness in the gravy.You can alternatively use Chow-Chow,Lady’s Finger or even Banana Stem in place of Ash Gourd..Mor kuzhambu tastes great even cold as it is curd based.[I like everything piping hot.] Try out this truly heavenly gravy for your regular sambhars and other gravies.Here’s the recipe…
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
cup
|
- 1 cup curd Sour -
- 100 gms Ash gourd pumpkin /Poosinikai/White -
- to taste salt -
- 1 sprig curry leaves
- 4 tsp Channa dal -
- 4 tsp Tur Dal -
- 1/4 cup coconut grated-
- 1 tsp fenugreek Roasted -
- 3 red chilli -
- 1 tsp mustard -
- 1/2 tsnch fenugreek
- 1/2 tsp asafoetida -
- 1 tsp Oil
- 1 Sprig curry leaves
Ingredients
TO GRIND
TO TEMPER
|
|
- Soak channa dal,tur dal and red chillies in water about 1/2hour.
- After 1/2 hr put in a blender soaked dals,coconut gratings ,red chilly and roasted fenugreek.
- Grind to a fine paste.
- Cut ash gourd pieces about 2 inches long and keep aside.
- Whisk curd well and keep it ready.You can beat it with a whisker or in a blender.
- Cook the ash gourd till soft.Then add the blended mixture and let it cook.
- Now add curd and cook for a very short time till bubbles appear on the vessel.Add salt and mix well.
- Temper with oil, mustard seeds, asafoetida and curry leaves.
- Serve with rice and parrupu usili or potato curry.
Notes
You can also temper with 1tsp fenugreek seeds along with mustard, in that case skip the addition of fenugreek in while grinding.Tempering with fenugreek is my mom's version tastes great.
If you are running out of veggies fry manathakalli vathal and add to the gravy,Tastes heavenly..
Gudmng ma’am.
I’m Dr rajesh
Ur recipes are awesome.
Is there any site we can download so we can read it recipes all time
Thanks for the feedback. You can print the recipes and keep it.Look for the print symbol on the right hand top of the recipe ingredient list.
I like your recipe, as I was born in a hot place.
The food consumed over there is saliva generating.
Generally people from the cold weather don’t relish sour items as their taste buds and their tongue is not used or trained to relish.
Thanks
L. P. Rao
Thanks a lot!
Amazing recipe,thank you so much for sharing.😊🙏🏼
Thank you so much!